Grilled fish with spicy and garlic sauce made with Chinese doubanjiang, garlic sauce and sichuan peppercorns
Course Main Course
Cuisine Sichuan cuisine
Keyword fish, Spicy
Prep Time 1 hourhour
Cook Time 30 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 2
Calories 211kcal
Author Elaine
Ingredients
1whole fresh fish
10Shitake mushroom
2~3 fresh chili peppers sliced
1onion sliced
1handful coriander
1teaspooncumin powder
1teaspoonfive spice powder
1teaspoonchili powder
1tablespoondoubanjiang , chili bean paste
1teaspoonSichuan peppercorn
2clovesgarlic sliced
1section of ginger sliced
1tablespoonshallots sections
2teaspoonsSalt
Instructions
Clean the fish. Cut several cuts on both sides of the fresh. Sprinkle some salt to add flavor to the meat inside.
Wash all the vegetable ingredients listed above. In a large container, add salt and mix thoroughly.
Cut fresh pepper and onions into slices as well as the Shitake mushrooms.
Prepare a pan and heat up some cooking oil and then add garlic,shallots and ginger to stir fry until the aroma can be smelled. Then put doubanjiang and sichuan peppercorn in to stir-fry until the oil becomes red. Turn off the fire. Put the pan aside.
Put the fish cleaned in the middle of ovenware, and then lay the vegetables around the fish.
Pour the sauce made in above steps onto both sides of the fish. Marinade for around 1 hour.
Sprinkle five spice powder and cumin powder on top.
Preheat the oven to 220 degree centigrade; Oven 30 minutes.
Get the ovenware out and sprinkle some coriander on top to add fresh aroma.
Notes
Vegetables can be replaced by others. Just cook with what’s in your kitchen and bear 30 minutes oven heat.